[Sonny M]

Actually, try Sous Vide cooking with it and see how it turns out. I wouldn't fry because you would probably break the dressing, but the slow, sealed Sous Vide cooking may work.

I'm not familiar with Sous Vide, I'll look into it.

[mnehring]

Ignore all the fancy Sous Vide gadgets, just get a vacuum sealer. Seal the food in the bag, bring a big pot of water to a very slow simmer and let it set in there for a long time. Some of the very, very high end restaurants are doing a lot of this (French Laundry, Ducasse, etc).

[mnehring]

http://www.americastestkitchen.com/ibb/posts.aspx?postID=198203&postRepeater1-p=1#198251